Remove the stems from your mushrooms then set them aside. Drizzle about 1 teaspoon of olive oil over both sides of your mushrooms then sprinkle the inside with a pinch of salt & pepper then set aside until step 5.

Take the stems we set aside earlier and dice them into small pieces. Melt your butter in a frying pan over medium heat then sauté those pieces along with your diced garlic and a few pinches of salt & pepper. This takes about 4-5 minutes. When done, remove from the pan and set aside.

In a large skillet over medium high heat, fry & chop up your sausage until cooked completely. After the sausage is cooked completely, add the minced mushroom & garlic mix into the pan along with your scallions & parsley then stir well. Remove from heat and put in a large bowl. Now add your sour cream and parmesan cheese and mix well. Finally, add your bread crumbs and mix together.

Use a spoon to gather about 2 tablespoons of mixture then form it on top of the mushroom slightly domed and to its edges. Repeat for the other mushrooms then put them on a baking sheet lined with foil. Bake for 25-30 minutes until the top looks slightly browned.

* The mushrooms need to be about 1 1/2 inch to 2 inches wide. Button mushrooms are less expensive, but have the least amount of flavor. This appetizer can be made a day ahead if kept covered and refrigerated.